Slow-Cooker Hoisin Garlic Chicken
Updated August 24, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 2½ hours
- Prep Time
- 10 minutes
- Cook Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ pounds boneless, skinless chicken thighs
¼ cup hoisin sauce
6 large garlic cloves, smashed and chopped
1 tablespoon tomato paste
2 teaspoons balsamic vinegar, plus more as needed
1 teaspoon garlic powder
½ teaspoon crushed red pepper, plus more as needed
Kosher salt (such as Diamond Crystal)
Sliced scallions (optional), for topping
Nutritional analysis per serving (4 servings)
14 grams carbs; 267 milligrams cholesterol; 408 calories; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 805 milligrams sodium; 58 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chicken, hoisin sauce, chopped garlic, tomato paste, vinegar, garlic powder, crushed red pepper and 2 teaspoons salt in a 6- to 8-quart slow-cooker. Cook on high for about 2 hours. (The dish holds well on warm for several hours for flexibility in timing.)
- Step 2
Using tongs, remove the chicken to a large, rimmed serving plate or bowl.
- Step 3
Pour the sauce into a small saucepan over high heat. Bring to a boil and cook at a vigorous simmer until reduced and syrupy, 10 to 15 minutes.
- Step 4
Meanwhile, using two forks, coarsely pull apart and shred the chicken. Pour the reduced sauce over the chicken and toss to coat. Taste and add more salt, red pepper or vinegar if necessary. Top with scallions, if desired.
Private Notes
Comments
If you have a lot of chicken to shred, put it in your stand mixer bowl and use the paddle attachment on a low speed and it will shred nicely. Easy. For small amounts of chicken I find using my hands the easiest.
I don't know anyone who finds shredding with two forks very easy. I've come to believe that recipes prescribe this with a wink, knowing that most of us are going to use our fingers.
@Hi from Durham NC Will probably be more watery since the IP want let much steam escape. Be ready to take the chicken out and simmer the sauce down to the right consistency.
easy and delicious
Anyone who thought there was not enough sauce to even cook it down? Is it missing liquid (like chicken broth) in the recipe?
For us, this was just OK. I think perhaps my slow cooker does not cook as hot as my last one, but the pieces did not so much shred as chunk away. I'll cook it longer next time.The sauce did not infuse the chicken as much as I had hoped, and like others have said leaned to the sweeter side.